Three bean spring minestrone

Three bean spring minestrone. Chopped, Banana Shallot, chopped, Thinly sliced.

Sophie Godwin

10 + 25 min · 3

Ingredients

• 6 g Chopped
• 50 g Banana Shallot, chopped
• 200 g Thinly sliced
• 240 g Cooked cannellini beans
• 150 g Raw peas
• 100 g Chopped
• 30 g You can use other vegetarian hard cheese you prefer
• 20 g Plus extra for drizzling
• 700 g Prepared vegetable stock
• 5 g Lemon Zest
• 10 g Fresh basil
• 240 g Drained weight

Preparation

1. Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened.
2. Add the drained cannellini and borlotti beans, vegetable stock and green beans. Simmer for 15 minutes, until the green beans are tender. Keep the grated cheese for the final step.
3. Stir in the peas, cook for a couple of minutes more, then stir in the lemon zest and grated cheese. Finish with the fresh basil before serving.